Do you ever just really crave a good chocolate chip cookie? I know I do…and so does my husband. After he put in a request for chocolate chip cookies one day I realized I hadn’t made any in quite a while. I didn’t even have a good go-to recipe to use. It’s moments like these that get me excited to be in the kitchen. No recipe? No problem (I always hope). Though I have been limiting my grains a lot lately my husband on the other hand has not so I figured I would go for just a gluten-free version and then I wouldn’t be tempted to eat them. He always gets a skeptical look on his face when I use the words “gluten-free”, “paleo”, “vegan”, etc. That is until he tries it. I think he’s beginning to learn that those words don’t mean I’m trying to feed him cardboard. I still remind him that to this day I have yet to let him down in my cooking, aside from burning popcorn (yes, I always do) I like to think I can create a masterpiece. Speaking of masterpieces, these cookies are the perfect little bite size treat to curb that craving. Like everything else I make, these have just basic ingredients and a few extra goodies to make them not only delicious but healthier. They’re also packed with oats so you could even toss in some nuts and/or dried fruit and enjoy them for breakfast on the go…A breakfast chocolate chip cookie!? Now that’s MY kind of cookie!

  

Chocolate Chip Coconut Cookies

Gluten-free/Vegan/Nut-free/Soy-free

Makes: 2 dozen mini cookies/Bake time: 15 minutes

• 1 ½ c gluten-free oats
• ¾ c gluten-free all purpose baking flour (I prefer Bob’s Red Mill)
• 1 tbsp tapioca starch
• ½ tsp baking powder
• ¼ tsp sea salt
• ½ c vegan butter (I used Earth Balance)
• ¼ c coconut palm sugar
• ¼ c brown sugar
• 1 tsp vanilla extract
• 1 flax egg (1 tbsp flax seed + 1 tbsp water combined)
• ¼ c vegan chocolate chips
• ¼ c shredded unsweetened coconut

1. Preheat oven to 350F. Lightly grease a baking sheet. 
2. Mix the oats, flour, tapioca starch, baking powder and salt in a large bowl and set aside.
3. In a separate bowl, either using a hand or stand mixer, add the butter and sugars and mix on medium speed until completely combined.
4. Add in the flax egg and vanilla and mix well.
5. Pour the wet ingredients into the dry and mix until thoroughly combined.
6. Fold in the chocolate chips and coconut.
7. Using a tablespoon, scoop out dough and roll into balls. Place on cookie sheet and lightly press to flatten.
8. Bake for 15 minutes or until golden brown. Allow to cool slightly before placing on a cooling rack.
9. Store in a sealed container at room temperature.